Simple Kale and Brussels Sprout Salad Recipe

Introduction

This Simple Kale and Brussels Sprout Salad is a refreshing and nutritious option for any meal. Combining crisp Brussels sprouts and kale with a tangy lemon-mustard dressing, it’s both vibrant and satisfying. Perfect for a quick lunch or a healthy side dish.

Ingredients

• 1 lb Brussels sprouts – sliced thin
• 2 cups lacinato kale – thinly sliced
• 1 cup sliced red onion
• 1/2 cup shelled pistachios
• 1/3 cup dried cranberries or pomegranate seeds
• 1/4 cup grated parmesan cheese
• 2 tablespoons Dijon mustard
• Zest and juice of 1 lemon (about 2 teaspoons zest and 1 tablespoon juice)
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup olive oil

Instructions

1. Step 1: In a large mixing bowl, combine the thinly sliced Brussels sprouts, kale, red onion, pistachios, and dried cranberries or pomegranate seeds.
2. Step 2: To make the dressing, whisk together Dijon mustard, lemon juice and zest, maple syrup or honey, kosher salt, and black pepper in a medium bowl.
3. Step 3: Slowly add the olive oil in a steady stream while whisking to create a creamy dressing. Adjust seasoning with extra salt and pepper if needed.
4. Step 4: Pour the dressing over the salad and toss well to combine all ingredients.
5. Step 5: Sprinkle the grated parmesan cheese over the top and serve immediately. Enjoy!

Tips & Variations

• Massage the kale gently with a little olive oil before adding it to the salad to soften the leaves and enhance flavor.
• Substitute walnuts or almonds for pistachios if preferred or for a different crunch.
• For a vegan version, omit the parmesan or use a plant-based cheese alternative.
• Add cooked quinoa or farro to turn this salad into a more filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh as the greens can become wilted and the dressing may soak into the vegetables over time. If needed, toss again before serving and add extra lemon juice or olive oil to refresh the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad ingredients and dressing separately the day before. Combine them just before serving to keep the greens crisp and fresh.

What can I use instead of Dijon mustard?

If you don’t have Dijon mustard, you can substitute with yellow mustard or a touch of mustard powder mixed with water, but note that the flavor may be milder or slightly different.

Simple Kale and Brussels Sprout Salad Recipe

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4.7 from 67 reviews

A fresh and vibrant Simple Kale and Brussels Sprout Salad featuring thinly sliced Brussels sprouts and lacinato kale, combined with crunchy pistachios, zesty red onion, and sweet dried cranberries, all tossed in a creamy lemon Dijon dressing and topped with grated Parmesan cheese. This salad is perfect as a healthy side dish or a light main course.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 lb Brussels sprouts – sliced thin
• 2 cups lacinato kale – thinly sliced
• 1 cup sliced red onion
• 1/2 cup shelled pistachios
• 1/3 cup dried cranberries or pomegranate seeds
• 1/4 cup grated Parmesan cheese

Dressing Ingredients

• 2 tablespoons Dijon mustard
• Zest and juice of 1 lemon – about 2 teaspoons zest and 1 tablespoon juice
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1/2 cup olive oil

Instructions

1. Prepare the Vegetables: Add the thinly sliced Brussels sprouts, kale, red onion, pistachios, and dried cranberries into a large mixing or salad bowl. Toss gently to combine these fresh ingredients evenly.
2. Make the Dressing: In a medium-sized mixing bowl, combine Dijon mustard, lemon zest, lemon juice, maple syrup or honey, kosher salt, and ground black pepper. Whisk these ingredients together while slowly drizzling in the olive oil to emulsify the dressing and create a creamy texture. Taste and adjust seasoning as needed.
3. Toss the Salad: Pour the prepared dressing over the salad ingredients and toss thoroughly to coat everything evenly with the flavorful dressing.
4. Add the Cheese: Sprinkle the grated Parmesan cheese on top of the dressed salad for a savory finish.
5. Serve: Serve the salad immediately to enjoy the fresh crunch, or chill it briefly if preferred. Enjoy this healthy and delicious salad as a side or a light meal.

Notes

• For added texture and flavor, you can toast the pistachios lightly before adding.
• Substitute dried cranberries with pomegranate seeds for a tart pop.
• This salad can be prepared a few hours ahead; keep the dressing separate and toss just before serving to maintain freshness.
• Use maple syrup or honey based on your preference for sweetness or dietary restrictions.
• Kale should be sliced very thin to ensure tenderness and easy eating.

Keywords: kale salad, Brussels sprouts salad, healthy salad, vegetarian salad, easy side dish, lemon Dijon dressing